The Rancho Gordo Newsletter

The Book List

Peter Miller: Lunch at the Shop: The Art and Practice of the Midday MealThe author loves beans (but fails to mention ours!), has a great aesthetic and writes clear, simple recipes. I read it and loved most of it but kept thinking of how I could adapt my food to this concept. And I have! Rancho Gordo now has a pepper mill and a paninni press and we're working on a more functional kitchen. Now, that's the power to inspire.

Ricardo Munoz Zurita: Larousse Diccionario Enciclopedico de la Gastronomia Mexicana (Spanish Edition)A real masterpiece. Really one of the most important books on Mexican cooking you can find. This is an expanded version and the word is that an English-language version is coming out one day, but I've heard this for almost 10 years. Mexican books go out of print quickly so if you're serious about the food, don't hesitate!
My only complaint is that it's not as attractive as the previous version. Larousse can use a new graphics team. (*****)

Reyna Grande: The Distance Between Us: A MemoirNo dry eyes by the end of this inspiring story. A must read for anyone who wants to form an opinion about immigration policy but also a tender story about family and forgiving the ones we love who don't always do the right thing. Sensational. (*****)

Luis Martin Lozano: Diego Rivera, The Complete MuralsDo you deserve a treat? Don't linger on the price and know you are investing in hours of pleasure from Mexico's master muralist. Possibly the biggest book you'll ever own. Most of the important paintings are included as well. (*****)

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About Rancho Gordo and this blog

We grow many varieties of New World products, specializing in heirloom beans. We sell only domestically in the US at this point, via our website (ranchogordo.com), directly to restaurants and at farmers markets. The older I get, the more I realize I've barely begun to scratch the surface of the things that interest me, so this blog is hardly the last word on anything, just a collection of experiments. If you have questions, more information or corrections, I'd love to hear from you in the "comments" section after each post.

January 25, 2013

Chicken Marinade with Banana Vinegar, Garlic and Oregano Indio: One of The Best

A lot of people seem to like our banana vinegar but almost more than anything, we get requests for recipes. So here you go! I had a whole chicken that I cut up that got bathed in the marinade and sat to rest in an airtight container for a day. I have one of those vacuum sealers, which I like fine, but I love the marinade box. You put a tube into the machine and the container and it zaps all the air out.

You easily could use a plastic bag or bowl. I chopped the garlic very roughly and in my fancy Spanish mortar and then pounded it with our oregano Indio, banana vinegar, salt and olive oil. You could easily do this in a blender as well but the mortar and pestle are much more fun.

I'm not naming names but someone was in a grumpy mood while we waited for dinner to cook. Maybe it was the homework. Maybe he was hungry or maybe he was tired of me taking so many photos of him to test out my new soft flash. Whatever the reason, he came around when dinner came and pretty much flipped out with joy. This chicken was incredible and I don't say that lightly! The flavor was vaguely tropical but there was no one flavor in particular that popped out. When I told a certain someone that I'd used the banana vinegar, he was very much surprised.

Here's an official recipe. I'm naming it Chicken Stivalet, after the wonderful family that produces the vinegar.

Combine all ingredients except the chicken and onions and mix, either in a mortar and pestle or blender. If using a mortar and pestle, start with the garlic and salt and work into a paste, then add the oregano and finally the liquids. Work into the chicken pieces and allow to marinate, at least six hours, preferably overnight in the refrigerator.

When you're ready to cook, bring the chicken to room temperature and preheat oven to 400F for at least 10 minutes. In a large cazuela or baking pan, arrange onions and the top with chicken pieces. Cook for 30 minutes and then lower the heat to 350. Check breasts and if they're done, remove them and cook the rest of the chicken for another 20 minutes or so, until done.

Serve from the cazuela and be sure each guest gets plenty of the onions.